Paleo Pumpkin Cupcakes
These paleo pumpkin cupcakes are made with cassava flour and sweetened with maple syrup. They're the perfect fall treat - soft, fluffy and full of pumpkin flavor.
Ingredients
- 0.5 cup0.5 cup0.5 cup Pumpkin Purée
- 2 whole2 whole2 whole Eggs
- 0.25 cup0.25 cup0.25 cup Pure Maple Syrup
- 0.25 cup0.25 cup0.25 cup Extra Virgin Olive Oil
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 1 tsp1 tsp1 tsp Apple Cider Vinegar
- 105 grams105 grams105 grams Cassava Flour, (1/2 cup + 2 Tbsp)
- 2 tsp2 tsp2 tsp Baking Powder
- 1 tsp1 tsp1 tsp Ground Cinnamon
- 0.25 tsp0.25 tsp0.25 tsp Salt
![](https://foodsocial.io/wp-content/uploads/2022/10/thrive-market-organic-pumpkin.png)
![](https://foodsocial.io/wp-content/uploads/2022/08/thrive-market-extra-virgin-olive-oil.png)
![](https://foodsocial.io/wp-content/uploads/2022/01/Primal-Palate-Vanilla-2.jpg)
![](https://foodsocial.io/wp-content/uploads/2022/08/thrive-market-apple-cider-vinegar.png)
![](https://foodsocial.io/wp-content/uploads/2021/04/Ottos-Cassava-Flour.jpg)
![](https://foodsocial.io/wp-content/uploads/2021/04/Straight-Spices-Cinnamon.jpg)
![](https://foodsocial.io/wp-content/uploads/2021/04/Straight-Spices-Pink-Himalayan-Salt.jpg)
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350 degrees F. Line a muffin tin with 9 cupcake liners.
- In a medium-sized mixing bowl, whisk together all wet ingredients.
- Add in dry ingredients, whisk.
- Scoop about ¼ cup batter per cupcake into a lined muffin tin (making 9 cupcakes).
- Place cupcakes in oven and bake at 350 degrees for 20 minutes.
- Remove from oven and cool on cooling rack to room temperature.
- Top with favorite frosting once fully cooled.
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